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Jewish Recipes --> Jewish and Israeli Foods --> What Eggs are Kosher?
Eggs - Bird eggs are a common food source. The most commonly used bird eggs are those from the chicken, duck, and goose; but smaller eggs such as quail eggs are occasionally used as a gourmet ingredient, as are the largest bird eggs, from ostriches.

The eggs of sea turtles are sometimes used for food also.

Eggs are frequently used in both sweet and savory dishes as a source of protein and/or to bind the other ingredients in a recipe together. Sometimes the egg yolk is used separately from the egg white (or albumen). Also see:

If you aren't sure how fresh your eggs are, here's an easy way to test them.

Difficulty: Easy Time Required: 1 minute Here's How:

  • Fill a deep bowl or pan with enough cold tap water to cover an egg.
  • Place the egg in the water.
  • If the egg lies on its side on the bottom, the air cell within is small and it's very fresh.
  • If the egg stands up and bobs on the bottom, the air cell is larger and it isn't quite as fresh.
  • If the egg floats on the surface, it it should be discarded.
  • A very fresh egg out of the shell will have an overall thick white which doesn't spread much and the yolk will stand up.
  • Grade AA eggs are the highest grade available. They cost more than other grades, but may be a good choice because of their high quality and longer shelf life.

Kosher

Not Kosher

Eggs from kosher animals are kosher Eggs from non-kosher birds are  NOT kosher
Eggs are Parve Eggs from kosher animals with blood spots are not kosher.

Kosher Poultry

  • Chicken
  • Cornish Hens
  • Dove
  • Duck
  • Goose
  • Grouse
  • Guinea fowl
  • Partridge
  • Peafowl
  • Pheasant
  • Pigeon
  • Prairie chicken
  • Ptarmigan
  • Quail
  • Sagehen
  • Sparrow (and other songbirds)
  • Swan
  • Teal
  • Turkey

 

Cholesterol and Fat

Chicken egg yolks contain a small amount of fat. People on a low-cholesterol diet may feel the need to cut down on egg consumption, although most of the fat in egg is unsaturated fat and may not be harmful. The egg white consists primarily of water (87%) and protein (13%) and contains no cholesterol and little, if any, fat.

Some people try to avoid eggs in their diet because they are high in cholesterol, which is concentrated in the yolk. This issue is sometimes addressed by removing some or all of the eggs' yolks.

Nutrition Facts Egg, boiled

Amount Per 1 large (50 g)
Calories 78

% Daily Value*
Total fat 5 g 7%
Saturated fat 1.6 g 8%
Polyunsaturated fat 0.7 g
Monounsaturated fat 2 g
Cholesterol 187 mg 62%
Sodium 62 mg 2%
Potassium 63 mg 1%
Total Carbohydrate 0.6 g 0%
Dietary fiber 0 g 0%
Sugar 0.6 g
Protein 6 g 12%
Vitamin A 5% Vitamin C 0%
Calcium 2% Iron 3%
Vitamin B-6 5% Vitamin B-12 10%
Magnesium 1%

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

People sometimes do this themselves, or may use prepared egg substitutes such as Egg Beaters.

The United States egg industry launched its continuing "Incredible Edible Egg" campaign, which touts eggs as a healthy part of a balanced diet. The American Egg Board publicizes modern research which shows that dietary cholesterol has less effect on blood cholesterol than previously thought.

Cooking and preparation

The primary cooking techniques for eggs are:

  • baking
  • boiling
  • poaching
  • frying

Some common egg dishes are

  • boiled eggs
  • eggs benedict
  • fried eggs
  • omelet
  • poached eggs
  • scrambled eggs
  • soufflé
  • quiche
  • egg salad
  • century egg

Eggs, particularly their yolks, are important as binding agents in many preparations in European cooking due to the emulsifying action of lecithin. This property is crucial for sauces such as mayonnaise and Hollandaise; custards such as crème anglaise, crème brûlée, flan, and lemon custard; and meat dishes such as sausages and pâté.

Eggs may also be pickled; hard-boiled and refrigerated; or eaten raw, though the latter is not recommended for people who may be susceptible to salmonella, such as the old, the infirm, or pregnant women.

If an egg is overcooked, a greenish ring sometimes appears around egg yolk. This is a manifestation of the iron and sulfur compounds in the egg. It can also occur when there is much iron in the cooking water. The green ring does not affect the egg's taste; overcooking, however, harms the quality of the egg's protein.

When eggs become rotten, the yolk will turn green, and the egg will emit a pungent sulfurous odor when broken. Although deemed offensive by most Western palates, fermented eggs are considered a delicacy by some in China when prepared using a special method which includes letting them sit for three months to age (or rot, depending on one's interpretation).

Egg substitutes for baking

For those who choose not to or are unable to consume eggs, alternatives used in baking include other rising agents, such as Ener-G egg replacer; or binding materials, such as ground flax seeds. Tofu can also act as a partial binding agent, since it is high in lecithin due to its soy content. Extracted soybean lecithin, in turn, is often used in packaged foods as a cheap substitute for egg-derived lecithin.

Egg characteristics

The shape of an egg is approximately an oblate ellipsoid, but, while keeping cylindrical symmetry, there is typically not quite symmetry in a plane perpendicular to the long axis. See also oval (geometry).

Shell color

Different breeds of chicken can lay eggs with Egg shells varying from whites through to brown and rarer colors such as speckled green. Although there are absolutely no nutritional differences, there is often a cultural preference for one color over another. For example, in most regions of the United States, eggs are generally white; while in the northeast of that country and in the United Kingdom, eggs are generally light-brown. These habits may be associated with perceptions of greater purity in white-shelled eggs or greater wholesomeness in brown-shelled eggs.

Yolk color

Yolk color depends on the diet of the hen; if the diet contains yellow/orange plant pigments known as xanthophylls, then they are deposited in the yolk, coloring it. A colorless diet can produce an almost colorless yolk. Farmers may add natural pigments to enhance yolk color with artificial colors, but in most locations, this activity is forbidden.

Sept 2005 - 2013 - Kosher Recipes - Kosher Cooking - Jewish Cooking - Jewish Recipes - Jewish Foods- Jewish Foods
This article is licensed under the GNU Free Documentation License. It uses material from the Wikipedia article Eggs.